Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game day food or a light meal and are sure to be a family favorite.
Although I claim to be a reasonably good cook, I am first to admit that I am not much of a baker. I’ve made in my life far too many muffins so hard they could put down Goliath to sleep and baked enough number of bread that failed to rise to the occasion.
But, boy, oh, boy, do I make a mean pie crust! After years of working with mini egg pies as a business, I think I finally have the mechanics of buttery, flaky crusts down pat. I’ve been using the same pie crust recipe for years, and it has never failed me.
For this beef empanada recipe, however, I increased the amount of flour to 2 1/2 cups to give the dough a little bit more structure and make it more sturdy. For the filling, I use a giniling-style beef mixture which makes for a great combination of flavor and texture. With sweet and savory meat encased in a buttery, flaky crust, these hand pies are sure to be a crowd pleaser!
Where do Empanadas Originate from?
Empanadas are a type of fried or baked pasty which originated from the Galicia region of Spain and are popular in various forms in Latin American cuisine as well as the Philippines.
As its name which comes from the Spanish word empanar or to wrap or in bread implies, these hand pies are made by folding dough over a stuffing such as beef, chicken, cheese, boiled egg, fish or fruit.
Tips on How to Make Filipino-style Beef Empanada
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparing and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough for at least 30 minutes in the refrigerator before rolling out, especially during hot weather. Work quickly so the dough doesn’t heat up. If it begins to soften, tear apart or stick on the work surface, return to refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening the crust, handle the dough gently and do not over manipulate.
- Drain the meat filling well and allow to cool completely as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada but make it easier pressing together with the tines of a fork instead.
- These hand pies can be baked or deep-fried. Skip the egg wash and make sure the oil temperature is at an optimal 350 F to 375 F. Too hot and the crust will brown before sufficiently cooked through; too low and the empanada will absorb a lot more grease.
Can Empanada be made ahead of time?
Yes, you can prep them ahead of time and store for future use. The empanadas do require multiple steps and you can break down the process to make it easier, especially when making for a large crowd.
The beef filling can be cooked in advance and stored in the refrigerator for up to 3 days. You can also make the dough, wrap it tightly in plastic film, and keep in the fridge for up to 3 days or place in a resealable bag and freeze for up to 3 months.
To store unbaked meat pies, arrange them in a single layer on a baking sheet, freeze until solid and then transfer in airtight containers. This way, they won’t stick together. Frozen empanadas will keep well for up to 3 months and can be baked straight from the freezer by adding extra minutes of bake time.
How Do You Store Leftover Empanadas?
As fully baked pies tend to lose their flaky texture over time, it’s best to store them unbaked.
If you end up with already baked extras, arrange them in a single layer on a baking sheet and freeze until firm first before transferring to airtight containers or resealable bags to keep from sticking together. When ready to serve, warm them up in the oven on low setting or reheat in the microwave for a few minutes.
Beef Empanada
Ingredients
For the Crust
- 8 ounces (2 sticks) butter
- 2 1/2 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup ice water
For the Meat Filling
- 1 tablespoon canola oil
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 pound ground beef
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 small potato, peeled and diced
- 1 large carrot, peeled and diced
- 1/2 cup frozen sweet peas, thawed
- 2 tablespoons raisins
- salt and pepper to taste
For the Egg Wash
- 1 egg
- 1 tablespoon milk
- 1/8 teaspoon salt
Instructions
- Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
- Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
- Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.
- Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
- Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is cooked.
- Add potatoes and carrots and cook until tender.
- Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
- In a colander, drain meat filling and allow to cool completely.
- Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.
- Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
- On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
- In a bowl, whisk together eggs, milk and salt.
- On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
- Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.
Video
Nutrition
Can you bake this on parchment paper?
Yes, you can line the baking sheet with parchment paper if you like 🙂
I love these golden beef empanada. I hope I can make the same beef empanad as yours. My son will love them.
I am sure your empanadas will turn just as beautiful 🙂 Just brush them with the egg wash 🙂
Hi, Lalaine. I followed your advice and brushed them with some egg wash. The effect was great. My son ate them all.
Hi Racheal! Glad your kiddo liked them 🙂
Hi Ms. Elaine,
I’ve made this empanada numerous times and I’ve gotten so many compliments. I made this twice yesterday and accidentally put an egg yolk in the dough(I was making another recipe that requires it)…I was afraid the texture would change but it didn’t. Hardly noticed any difference. Dough was a lot easier to work with.
I’ve also printed and kept many recipes from your site in my “tried & tested” files.
Many thanks & God bless!
Diana
Thank you so much, Diana, for your feedback. You made my day. I am so glad you’re enjoying the recipes here on Kawaling Pinoy 🙂
Can I refrigerate the empanada filling and fry it in the morning
Yes, you can refrigerate even the whole empanada. It actually turns out very flaky when baked chilled. 🙂
Hi, can I use food processor to make the crust? I’m a bit hesistant on using it because it might overwork the dough. Thoughts?
Hi Candice,
Yes, you can use the food processor. Just pulse for a few seconds until mixture resembles small peas.
Hi Lalaine! I’ve been a fan for 2 years now and so far it never fails me. I’m so happy that I found your website
it’s my first time to try baking and your beef empanada was the first and for me and my husband it was perfect, especially the crust. Thanks for sharing and looking forward on trying more of your recipes. God bless
Thank you for your continued support; I really appreciate it. I am glad the hubby enjoyed the pies 🙂
Hi Lalaine
Can I use lard in replacement of the butter? Will it be the same amount?
Hello Aileen,
Yes, you can use lard in place of the butter. I suggest using the same amount.
I made these today for Thanksgiving and it was a hit even though I forgot to add the sugar in the crust! Ha ha!
Thank you for all of your wonderful and easy to follow recipes. Hope you are having a wonderful Thanksgiving! God bless!
Hi, Lalaine! I keep coming back to check your website when I need recipes. Your instructions are all clear and your recipes are super. I’ve been wanting to try these empanadas but have not had the courage yet due to previous failed attempts in trying to make a “fried empanada with spiral dough”. Twice I tried and thrice I failed – if you know what I mean. Sad. Anyway I will try your baked beef empanadas- they are much healthier than the “fried” version but I’m sure it will be as delish if not more. Wish me luck.
Let me know how they turn out 🙂
Thank you so much for sharing this recipe.. it’s 👌 perfect.we love it so much.I made it perfectly❤️❤️❤️
Yay! I am so glad you enjoyed them 🙂
Hi Lalaine. I’m a avid fan of yours and I always check for new recipes to try at home.
I Just have a question regarding the crust of empanada.
Would you be able to tell what adding an egg to the mix flour will do? Will it make the crust flakier or it’s just for adding flavor to it? Thanks in advance..
Hi Kaye,
Thank you so much, I am glad you find the recipes here helpful. 🙂
Unfortunately, I haven’t tried empanada dough with eggs but it’s on my to do list. The egg will make the dough more pliable and easier to roll out. It might have an impact on texture as it makes the dough more compact. Hope this helps.
Thanks my empanadas was so good❤️❤️❤️ Love it so much esp. my hubby.
I followed it to every detail and 15 minutes later, the empanadas were already burned at the bottom! I’m not happy with this recipe.
Hello Venia,
I am sorry the recipe didn’t work for you. I know the frustration of wasting ingredients and time but please understand that there are many factors that could negate results such as the temperature of your oven. Oven controls sometimes don’t work properly that’s why I recommend an oven thermometer for more accurate heat. I know this empanada recipe works and as you can see from the comments below, readers who have tried the recipe have had successful results.
I tried it again but made the temperature 325 F the second time and it worked. It wasn’t burned or undercooked.
Hey. Question. Please.
I didn’t exactly follow the recipe for the dough since i was just experimenting. I used 1 1/2 cup flour and 1 stick of butter, 4-5 tbsp of iced cold water. Oven temp. Was 375° but my crust did not brown at all. It was cooked but not brown, it was a white dough still. I know you’re probably not an expert on baking but it would be great if you know the answer. Thank you. Btw, i love you website. Very helpful for beginners ljke me
Hello Gee,
Did you brush the dough with egg wash before baking? That will help the crust brown.
Hi!
It’s Christmas and had no idea what to cook. It’s my first time to cook empanadas as I was trying to impress my boyfriend that I can really cook. 🙂
So, I came to youtube and found this. It turned out that my empanadas was really yummy! Yehey!
Thank youuuuu, it was indeed a big help!
Merry Christmas!!!!!
Grabe sarap ng empanada mo tinanggal ko lng ung raisins tsaka tomato sauce.thanks for posting di ako ngkamali ng sinunod
Thank you, Ruby. I am glad you enjoyed the recipe 🙂
Hello! I have been reading your article for weeks already.And nag crave ako talaga!hahaha,Naghahanap kasi ako ng mg pwede kong ibenta sa office for extra income and I think,I will consider this one.Thank you so much!
Good luck, Ardie, sa business venture 🙂
Hi! Can I let the dough chill overnight? ?
Hi Lalaine!
I wanna serve these to our gunsts tomorrow. Can I prepare these today and then just bake tomorrow? Thanks for all wonderful recipes and inspirations!
Hi Edz
Yes, you can make these ahead of time. Arrange them in a single layer on a baking sheet, cover with film and refirgerate.
Hello!
What kind of ready-made dough can I buy from store if I don’t have time to make it?
Thanks!
Hi Beth
You can maybe try the Pillsbury ready pie crust? They come in tubes and all you have to do is roll them out and cut into round shapes. You can find them along with refrigerated biscuits at the dairy section of most grocery stores. I believe I’ve seen them at Walmart.
This is first empanada recipe I’ve seen that wasn’t spicy. A lot of us can’t have the spicy stuff. I will try without the raisins it just seems like an odd item to be in there, I may try both ways if I’m successful at my first attempt. Thanks I will rate with stars after I try.
Hi! Can i skip the peas and raisins? 🙂
Yes, you can 🙂
And also, do you have pork filling recipe? 😀
No, but you can just substitute ground pork for the beef. I am sure it will be just as delicious.
One more thing, I’m planning to make my crust/dough the day before, do I need to put it in the freezer or is it okay to just let it chill in the ref? Sorry I have many questions.
Hello Grace
No problem, I am here to help.
No need to chill if you are are going to keep it in the fridge overnight.
Just tried your recipe and I’m raving about it.:) I love the crust and I will not use store bought crust again when making this. It’s so flaky. I did use 2 sticks minus 3 tbsp of butter and it was still good. I also added red bellpepper in the filling. Thanks so much for sharing the recipe. I can’t wait to try the pandesal and macaroons recipes.:)
I love empanadas! This is the first time that I make them and boy am I glad I found your website. It came out great! not bad for my first try, I think.. I love the crust!Before, I don’t really like eating the “folded side” of the crust even with my favorite empanada that I use to buy back in my hometown, because I don’t like how hard it is… but with the ones I made following your recipe. I surely ate everything!! My boyfriend loved it as well, he said it was good! I am keeping your recipe for future reference. thank you so much for this! I am now a fan <3
I took some pictures .. i hope you see them , I don't have complete tools for baking yet but I am resourceful so I made it through! hahaha
Need more practice with the presentation but the taste is more important for me as of now 😉 Cheers
I am so glad the empanadas were a hit with your family. Did you attach pictures? I am seeing the links on my dashboard but I cant access them. Do you mind posting them on instagram and tagging me at #kawalingpinoy? I would love to see them 🙂
I just did ! Thanks a lot again Ms Lalaine ! I’m definitely making again soooon ! Have a great day !
Hi Lalaine. My first attempt of Empanada was a success. This recipe is “for keeps” definitely. Got 3left after few hrs fr baking them. Friends are messaging me to give them some hahaha. Although it calls for 12pcs on this batch I find them fairly big. I might try n go for 15pcs the next time. From consumer point of view…unsalted butter is expensive so I use my salted butter n omit the salt on the dough recipe n egg wash recipe. From Saskatoon Canada…Thank You!
I did not like the crust recipe at all. The dough was too delicate and after baking it the crust came out too crumbly and fell apart as soon as you tried to handle and bite into it. I think it’s missing egg as a binder (which I’ve tried and liked in other empanada recipe I made).
The filling was wonderful. It was just the crust that I had problems.
Hello Don
I apologize if the dough didn’t turn out as you like. The crust is really flaky and it’s always best to allow the empanada to cool completely before handling. I’ve never experienced them falling apart though. I really don’t know what could have caused that on the ones you made. The addition of eggs does make a sturdier crust, kind of bread like. I’ve tried this kind of crust from the ones I usually buy from the store but although delicious, I prefer a flaky variation, sort of “pie-like” in texture. Please let me know there is anything I can help you with. I really appreciate the feedback.
My first time to make empanadas and I wont ever need to look for another pastry recipe it turned out perfect. I did use my own filling though using pork mince with no raisins nor tomato sauce or paste.
Hello Mary Anne
I am glad you liked the crust, a good crust is really the heart of the empanada 🙂
I have tried to make empanadas in the past after having delicious ones from Red Ribbon. I did change the filling recipe a bit (used sweet potato instead of potato, didn’t include the peas, used tomato paste instead of sauce and soy sauce instead of water, I added quite a bit of brown sugar until the combination of tomato, and soy were blended).
I used your crust recipe with a bit less cooling time overall and used a food processor to mix….absolutely delicious.
Thank you for posting this!!
Hello Joren
Thank you for sharing your experience with this empanada recipe. I am very intrigued with the changes you made (the use of sweet potato especially) and I will surely try them when I make my next batch. 🙂
I tried your recipe last night, my first time to make empanada actually and it’s a success. The crust is delicious with the correct ratio of ingredients. I made a slight changes with the fillings but it’s still delicious. Thank you for this.
Thank you, Mhainain. I am glad you enjoyed them, the crust really is what makes or breaks empanadas 🙂
Hi Lalaine,
Tried this recipe today and loved it! The crust is nice and buttery/ flaky.
Thanks for sharing your empanada recipe!:)
I am glad you liked the recipe. Now that you have the crust down pat, you experiment with whatever fillings you like. 🙂
Hi Lalaine,
Thank you for posting this recipe! I made my first batch and it was sooo delicious! It is how I remember my childhood empanada back in the Philippines. I’m only reviewing the filling since I used my own pie crust recipe which is half ap flour and white whole wheat ,which turned out so well. Your crust recipe seems very similar to mine and I will definitely try it and let you know.
Hello Lollo
I am glad the filling worked well for you. I might experiment one day and try substituting whole wheat. Healthier option. Thanks for the feedback 🙂
Two sticks of butter is too much. My first batch went to waste:(. For my second batch, I used 1 1/4 sticks of FROZEN GRATED UNSALTED BUTTER, 1 egg, 5 tbsps iced water, 3 tbsps white sugar, 1/8 tsp of salt and 3 cups flour….came out perfect flaky and delicious.
Hi Ellen
The recipe reflects the proportions that worked for me but I am glad you were able to modify it to suit your taste. I am going to try your measurements as less butter is always better. 🙂 Thanks for the feedback
If I froze them, when I’m going to bake them do I have to defrost them or just eggwash and bake?
Thanks for the recipe!
Hi Jenny
Just brush them with the egg wash and bake, no need to defrost but you might have to adjust baking time a bit.
do u have a recipe for fishball sauce like the one in P.I.thanks
Hello Julie
I am sorry but I don’t have a recipe for that yet. I’ll be working on a fishball recipe soon and I’ll make sure to let you know when I post that and the sauce. 🙂
Can I make these ahead of time and freeze them? If so, do I still glaze them with the egg wash or would I wait until just before I bake them?
Hi NP
Yes, you can easily freeze these for later baking. Just glaze them with the egg wash before baking. Enjoy!
How long can I freeze them for?
Hi Robin
I’ve never tried freezing these empanandas baked. I like to freeze them unbaked. I lay them in a single layer on a baking sheet and when they’re firm, I store them in reaseable ziplock bags. In days I want to enjoy some, I just bake what I need. These way they keep for a good few weeks and I get to enjoy them hot and fresh from the oven.
Hi!
I really want to make this empanada recipe of yours but I dont have an oven.
Is it fine to deep fry it instead, like lumping shanghai? What do you think, does it have a difference on what it will taste?
I’ve never tried frying these empanadas but they are worth a try. Just make sure to seal the edges well so filling doesn’t leak out during frying. Try to chill them for about 15 to 20 minutes prior to frying to they don’t fall apart. Please let me know how it turns out 🙂
Love the empanadas ,any suggestions for a sauce to dip them in?
I just made this recipe today for my family and brother in-laws family. It was a great hit and was right on point. Thank you!
Hi Michele
I am happy to hear you and your family enjoyed the empananadas. Thank you for leaving a feedback 🙂
hi lalaine.
I never find in your instructions about the used of 1/3 cup ice water that is included in your ingredients.
Let me know as well if you’re using white or brown sugar.
Thanks for sharing your recipe even I havent tried yet.
Hi Jun
The 1/3 cup water is added to the flour mixture. Please see the steps on how to make the crust. It’s white sugar. Thanks. 🙂
There is no mention of the flour in the first two steps. Step 1 says to whisk the eggs, milk, and salt. Step 2 says to “divide dough.” I think step 1 should include the flour. Is that right? I’m not good with pastry so really need the step-by-step approach.
Hi, New cook
The first step of whisking egg, milk and salt was for the egg wash only. The second step is assuming that you already made your crust and the steps are under the crust instructions. I do see how the many steps can be confusing so I clarified the recipe. Hope this helps.
Thanks